Wachusett Hills Christian School

Cream Puffs

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Cream Puffs
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¼ lb stick butter
1c boiling water
1c flour
¼ t salt
4 eggs
 
Add butter to the boiling water.  Stir to melt butter.  Add flour and salt all at once.  Cook stirring vigorously, until mixture is smooth and forms a soft ball that does not separate.  BE PATIENT, it takes 10 to 15 minutes.  Cool mixture slightly, add 4 eggs, one at a time.  Beat vigorously after each egg is added.  Beat until mixture is smooth.  Drop batter onto greased cookie sheet for cream puffs.  Put through pastry bag ½ to 1 inch wide, 3 inches long for éclairs.
 
Bake in very hot oven (450o) 15 minutes, then in a slow oven (325o) 25 minutes.  Fill cream puff with favorite cream filling.  Makes 12 cream puffs.